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Directions for the dough:
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In a small bowl, mix 1/4 cup water with the honey and dry yeast.
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Let it sit for about 3 minutes until the yeast starts to bubble.
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In a bigger bowl, combine the flour and salt.
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Add the oil, the yeast mixture and the remaining 3/4 cup water.
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Mix to combine and knead the dough until its soft and elastic, about 5 minutes.
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Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for an hour.
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After an hour, divide the dough into 4 balls.
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Place them into 4 smaller, oiled bowls and let rise another 15 minutes.
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Roll out each dough ball until its about 12 inches in diameter, like a pizza.
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Youre ready for the filling!
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Directions for the sauce:
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Heat the oil in a medium saucepan over medium-high.
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Add the onion and garlic and saute 5 minutes.
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Add the tomato paste and let it bloom for 30 seconds.
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Stir in the tomatoes, herbs, wine, salt and pepper.
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Simmer on low for 30 minutes.
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Keep the lid off as youll want it to reduce and thicken a tad.
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Putting it all together:
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On one half of each crust, layer some marinara sauce, cooked diced chicken, cooked asparagus, shredded cheese and a little more sauce.
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Fold the other side of the dough over, sealing the edges with your fingers, like a little pocket.
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Repeat with remaining dough and filling.
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Brush each calzone with the egg wash, sprinkle with herbs, and bake for 20 to 25 minutes in a 375 degree F preheated oven.
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Serve calzones with remaining marinara!
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WHEW, you deserve to eat after all that!
